Emirati Eggs with Tomato

Core Ingredients

• Eggs, 4 pieces (about 220 g)
• Tomatoes, finely diced or grated, 2 pieces (250 g)
• Onion, medium, finely chopped, 1 piece (150 g)
• Garlic cloves, minced, 2 cloves, optional (10 g)
• Turmeric, 1 tsp (3 g)
• Emirati bzar or ground cumin, ½ tsp (1.5 g)
• Salt, to taste (about 3 g)
• Emirati ghee, 2 tbsp (30 g)
• Fresh coriander, chopped, small handful (10 g)

Traditional Method Outline

1. Sauté the onion (4 to 5 min, medium heat): Heat the Emirati ghee (30 g) in a pan. Add the chopped onion (150 g) and sauté until soft and lightly golden.
2. Add the garlic (1 min): Add the minced garlic (10 g) and stir for about a minute, until fragrant.
3. Bloom the spices (30 sec): Add the turmeric (3 g) and Emirati bzar (1.5 g) and stir for a few seconds, just until fragrant. Do not let them burn.
4. Cook the tomato (5 to 7 min): Add the tomatoes (250 g) and salt (about 3 g). Cook until the tomatoes break down, the mixture thickens and the ghee begins to separate.
5. Add the eggs (3 to 4 min): Crack the eggs over the tomato base. For the traditional scrambled style, stir them gently into the tomato until just set. For sunny-side up, cover the pan and cook over low heat for 3 to 4 minutes until the whites are set.
6. Garnish and serve (1 min): Sprinkle with the chopped coriander (10 g) and serve hot with regag, khameer or chapati, and a cup of karak or milk tea.